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pickled beet salad with dressing on white plate
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Salad with Pickled Beets and Balsamic Blue Cheese Dressing

This salad uses simple, affordable ingredients and tastes like a million bucks.
Course Lunch, Salad, Salads, Side Dish, Side Dishes
Cuisine American
Diet Gluten Free, Low Calorie
Prep Time 15 minutes
Salad Dressing 5 minutes
Total Time 20 minutes
Servings 4 People
Calories 148kcal
Author Diana Reis

Ingredients

Pickled Beet Salad

  • 4 Cups Mixed Greens
  • ¾ Cup Pickled Beets diced
  • ½ Cup Carrot grated
  • ½ Cup Sweet Apple diced
  • ¼ Cup Green Onion diced

Blue Cheese Balsamic Dressing

  • 3 Tablespoons Olive Oil
  • 3 Tablespoon Balsamic Vinegar
  • 2 Tablespoon Blue Cheese crumbles

Instructions

  • Prepare all of the pickled beet salad ingredients and place in a salad bowl.
  • Next, pour olive oil, balsamic vinegar, and blue cheese crumbles into a jar with a lid.
  • Finally, add dressing to the salad and toss well.

Notes

Use a jar and shake the vinaigrette for a really well mixed dressing. Vigorous shaking will make sure that those little pieces of blue cheese crumble will dissolve and make this dressing thicker than a traditional vinaigrette and a bit creamy.
Bonus- Using a jar to make the dressing means it is already in a storage container. Pop it in the fridge to use for up to one week.

Nutrition

Calories: 148kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 123mg | Potassium: 220mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3232IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 1mg